Tag Archives: health

Is Sunscreen the New Margarine?
Randomly, I added several articles that took existing thinking around health and argued that they are wrong. The first is around sunscreen and whether everyone needs to wear as much as experts say.

At the same time, African Americans suffer high rates of diabetes, heart disease, stroke, internal cancers, and other diseases that seem to improve in the presence of sunlight, of which they may well not be getting enough. Because of their genetically higher levels of melanin, they require more sun exposure to produce compounds like vitamin D, and they are less able to store that vitamin for darker days. They have much to gain from the sun and little to fear.

And yet they are being told a very different story, misled into believing that sunscreen can prevent their melanomas, which Weller finds exasperating. “The cosmetic industry is now trying to push sunscreen at dark-skinned people,” he says. “At dermatology meetings, you get people standing up and saying, ‘We have to adapt products for this market.’ Well, no we don’t. This is a marketing ploy.”

Deborah Cohen, an investigations editor at the BMJ who was involved in the project and wrote a summary of the findings, recalls a study in which volunteers who fasted overnight were divided into two groups, one whose members were given a sports drink containing water, salts and sugar and another whose members received water. “People who were given the sports drink fared better,” she says. “Well, no shit.” If you haven’t had any food in 12 hours and then you get a bit of sugar, of course you’ll perform better than the people still running on empty. But to say that this means the sports drink is superior to whatever a normal person would consume leading up to or during exercise just isn’t generalizable, she says. “Who starves themselves overnight and then goes to perform some exercise?” And yet the BMJ investigation found that this type of study design is surprisingly common among tests of nutritional products.

We are all born milk drinkers. Babies’ guts produce the enzyme lactase, which breaks down lactose, the sugar in breastmilk (and cow’s milk), into the simpler sugars glucose and galactose. But for the majority of humans, production of the enzyme lactase plummets after weaning. “From a human perspective – no, to go further than that, from a mammalian perspective – the norm is to be able to tolerate your mother’s breast milk, and then as you get past infancy, to stop producing lactase and become lactose intolerant,” said Adam Fox, a consultant paediatric allergist at Guy’s and St Thomas’s hospitals, and one of the UK’s leading food allergy experts. “Then you’ve got a small group of humans that have a mutation which means they maintain production of lactase into adulthood. Northern Europeans, the Masai [in east Africa], some Arab groups as well. But that’s the exception, not the rule.”

Fans of cheap chicken have selective breeding to thank. In the 1940s America launched a series of “Chicken of Tomorrow” competitions for farmers. The aim, as described by a newspaper at the time, was to produce “one bird chunky enough for the whole family—a chicken with breast meat so thick you can carve it into steaks, with drumsticks that contain a minimum of bone buried in layers of juicy dark meat, all costing less instead of more.” The result was something along the lines of the modern broiler chicken.

Since then chickens have continued to get bigger. A study by Martin Zuidhof of the University of Alberta and colleagues documented this shift by comparing chickens that were selectively bred in 1957, 1978 and 2005. The authors found that at 56 days old the three birds had average weights of 0.9kg, 1.8kg and 4.2kg (see chart). As raising a single big bird is more efficient than raising two smaller ones, it now takes farmers just 1.3kg of grain to produce 1kg of chicken, down from 2.5kg of grain in 1985.

Some even try to make itinerant goaltending their profession. Hamilton is one of those.

A musician who plays the vibraphone in a six-person folk band called Beams, Hamilton said he makes more money being a rental goalie than playing music in clubs.

He averages 10 games a week and keeps 40 Canadian dollars per game, paying 10 dollars in commission to a rental agency. His cut works out to about 1,600 Canadian dollars, or $1,220 in United States currency, a month. By his estimate, he has made well over 100,000 dollars in eight years as a rental goalie. And, yes, he said, he declares all of his income on his taxes.

Pauline was browsing through the magazines in our room, and there were two mentions of a restaurant called Rouge Tomate. The niche is that they have a philosphy of S.P.E. which means “health through food”. I originally thought that it was environmentally related, but it’s more about the preparation and sourcing of food. I guess it’s a bit like eating organic and other green ideas, so maybe that was why I mistakenly thought it was environmental-related. Either that, or because the bill was recyclable!

We tried going here twice, the first time we were thwarted because they were doing a special event with lots of film crews. I guess they were recording more promos to convince tourists to eat here! We received complimentary bread, with spinach-almond dip! That was new and unique. Our waiter spoke quietly so I didn’t catch what he said, I sure hope it was spinach, and not toxic goop from Three Mile Island.

My main course was also from a nearby Island. The Long Island Duck was again unique. There was a spring roll made with duck! I think this was $33USD.

I didn’t think that Rouge Tomate was that special, but maybe it was because I didn’t care about SPE and it was a bit expensive. Although I could just not be used to NYC prices. As a bonus, we received some trail mix/cereal to go!

Although I might make that decision myself. If you knew that they put the same thing in “natural orange juice” that makes Orange Crush taste orange-y, would you hesitate to drink it?

It’s a heavily processed product. It’s heavily engineered as well. In the process of pasteurizing, juice is heated and stripped of oxygen, a process called deaeration, so it doesn’t oxidize. Then it’s put in huge storage tanks where it can be kept for upwards of a year. It gets stripped of flavor-providing chemicals, which are volatile. When it’s ready for packaging, companies such as Tropicana hire flavor companies such as Firmenich to engineer flavor packs to make it taste fresh. People think not-from-concentrate is a fresher product, but it also sits in storage for quite a long time.

I have this perception of Tropicana as being a health company producing an organic and natural product. Which you pay a premium for. It’s easy to forget that they’re owned by Pepsi, who is out to make money.

In the ’80s, Tropicana had a hold on ready-to-serve orange juice with full-strength juice. Then this new product, reconstituted orange juice, started appearing in supermarkets. Tropicana had to make decisions. Storing concentrate is much cheaper than full-strength juice. The phrase “not from concentrate” was to try to make consumers pay more for the product because it’s a more expensive product to manufacture. It didn’t have to do with the product being fresher; the product didn’t change, the name simply changed. Tropicana didn’t want to have to switch to concentrate technology.

My memory is going!! I don’t remember the last time that I’ve gotten sick. Not like a stuffy nose that gets cleared up later in the day sick, but real honest-to-goodness throat infection or nose = waterfall type sick. I’m pretty sure that hasn’t happened in the last 3 years, maybe ever since I went to University. Let’s hope this blog doesn’t jinx it.

So that’s pretty good, want to know my secret? Maybe sitting in front of a monitor kills germs through radiation, otherwise I have no idea what. I can tell you what it’s probably not though, it’s probably not home cooking/living at home, since I was living at university and in the US. It’s not from bundling up in the winter or getting a flu shot either. So yeah, I will stick with the glow from the monitor idea.